Welsh Cakes Recipes

WELSH TEA CAKES

Steps:

• Combine dry ingredients in a mixing bowl. With a pastry blender, cut in butter until mixture resembles coarse meal. Stir in raisins.
• Place egg in a 1 cup measure; beat lightly with a fork. Add milk to the 1/4 cup mark; pour into flour mixture and stir with fork to make a soft dough; ( a little more milk may be needed ). On a floured surface, shape dough into a ball and knead lightly 5-6 times.
• Roll to 1/4 inch thickness and with a floured small biscuit cutter, cut into rounds. Bake at 350 degrees F (175 degrees C) on greased cookie sheet until slightly browned.

WELSH CAKES

Steps:

• Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl. Then, with your fingers, rub in the butter and lard until crumbly. Mix in the currants. Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry - it should be the same consistency as shortcrust pastry.
• Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6cm cutter, re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat. Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.

WELSH CAKES

Steps:

• Line two baking sheets with parchment paper; set aside.
• In a large bowl, whisk together flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, and lemon zest. Using a pastry blender or your fingers, cut in butter until mixture is a sandy consistency. Stir in currants, candied citrus peel, egg, and milk until a soft dough forms. Gently knead to combine.
• On a lightly floured surface, roll out dough 1/4 inch thick. Using a 2-inch fluted square cutter, cut out squares; transfer to prepared sheets. Reroll scraps once and cut out more squares.
• Preheat a cast-iron griddle over medium. Lightly brush with butter. Working in batches, transfer dough squares to griddle and cook, turning once, until golden brown, about 1 1/2 minutes per side. Adjust heat as necessary. Transfer to a serving plate; sprinkle with superfine sugar, as desired. Serve immediately, or store in an airtight container at room temperature 3 to 5 days.

EASY TRADITIONAL WELSH CAKE RECIPE

Steps:

• Combine the lard and butter in a small bowl.
• Rub the fats into the flour and salt until the mixture resembles breadcrumbs.
• Stir in the sugar, currants, mixed spice and honey.
• Add the beaten egg and mix to form a firm dough.
• On a floured board, roll or pat the mixture until about 2cm thick.
• Cut into 6 centimeters in diameter discs (2.3 inches) and griddle over medium heat until golden brown on both sides.
• Dust the Welsh cakes with caster sugar and eat immediately or store in an airtight tin.

WELSH CAKES

Steps:

• Measure the flour, sugar, mixed spice and baking powder into the bowl of a KitchenAid.
• Add the butter and lard and gently beat everything together with a flat paddle attachment until the mixture resembles damp sand. Alternatively, you can do this by hand by rubbing the butter and lard into the flour by using your fingertips.
• Mix in the sultanas and then incorporate the egg.
• Beat lightly until you have a soft dough.
• Add a splash of milk if the mixture is too dry.
• Tip the dough onto a sheet of baking paper.
• Roll out the dough between two sheets of baking paper until it is about 1 cm (half an inch) thick.
• Use a 6 cm fluted biscuit or scone cutter to cut out rounds (or use any size cookie cutter you like).
• Re-roll the pastry as needed.
• Using a paper towel, wipe some butter or lard onto a non-stick saucepan over low to medium heat and cook the cakes in batches, about 3 minutes a side until they are lightly golden and cooked throughout.
• To test if the cakes are cooked through the centre, gently squeeze the sides of the cake with your fingertips. If it feels a bit soft, the cakes might still be under-cooked in the centre. If the cakes feel firm (like a cookie), they should be cooked through.
• Serve warm, sprinkled with sugar or served with butter and/or jam on the side.
• These Welsh Cakes can be kept covered for a few days and either served cold or reheated gently on the stove.

TRADITIONAL WELSH CAKES RECIPE FROM MARY BERRY

Steps:

• Combine the flour, baking powder, and salt in a large bowl. Add the butter and rub it in with your fingertips or a pastry cutter until the mixture resembles fine breadcrumbs. You can also do this step using a food processor.
• Add the sugar, currants, and spices, and stir with a wooden spoon to mix. Add the egg and enough milk to form a soft but not sticky dough. Mary Berry needed a little more than 2 tablespoons. I needed closer to 4 tablespoons. The dough should resemble pie crust dough. You can knead it to get it to come together, but no more than a few times. You don't want your Welsh cakes to turn out tough!
• On a lightly floured surface, roll out the dough to a ¼-inch thickness. Cut into rounds with the pastry cutter until all of the dough has been used (just ball up any excess and re-roll in order to cut out as many as you can). I used a scalloped 2-inch round and a similar-sized heart.
• Heat a griddle or heavy frying pan over medium heat, and melt a little butter in it. A thin pat is sufficient for each batch--that's 7 welsh cakes that fit into my cast-iron skillet.
• Cook the Welsh cakes over medium heat for 3-4 minutes on each side until cooked through and golden brown. Be careful on the first flip, as they are still a little fragile--similar to American pancakes--at this point. During the cooking process, you may have to turn the heat up or down. I modulated between medium-high and medium-low.
• Let cool on a wire rack and continue to cook the cakes in batches. They're best when fresh, and even a little warm. You can sprinkle them with powdered sugar and serve with, obviously, a lovely cup of tea.

WELSH CAKES

Steps:

• Rub the butter into the flour until the mixture looks like breadcrumbs. Add the sugar, spices and currants and mix well. Add the beaten egg and bring all the ingredients together, starting with a spoon, and then use your hands to knead everything together to form a dough. Sprinkle some flour on your worktop. Roll the dough out to a thickness of about 5 mm. Use a biscuit cutter or cup to cut into round shapes. Keep rolling and cutting until the dough is used up. Heat up a griddle or frying pan to medium heat. Cook 1 - 2 welsh cakes first to check the temperature. Then cook the remaining cakes until they are browned - usually just a few minutes on each side. Cool on a cooling tray and sprinkle with caster sugar.

WELSH CAKES

Steps:

• In a large bowl, whisk flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Add milk and egg; stir just until moistened. Fold in currants., Pat or roll dough to 1/4-in. thickness; cut with a floured 2-in. biscuit cutter. Preheat griddle over medium heat. In batches, place cakes onto griddle; cook until tops puff and bottoms are golden brown, about 1-2 minutes. Turn; cook until second side is golden brown. Cool on wire racks.

WELSH CAKES

Steps:

• Rub the butter into the flour to make breadcrumbs. Add the sugar and sultanas, then stir in the egg. Mix, then form a ball of dough, using a splash of milk if needed.
• Roll out the dough on a lightly floured surface until it is 5mm/¼in thick. Cut it into rounds using a 7.5cm/3in fluted cutter.
• You now need a bakestone or a heavy iron griddle. Rub it with butter and wipe the excess away. Put it on a direct heat and wait until it heats up. Place the Welsh cakes on the griddle and cook for 2-3 minutes on each side, or until caramel brown.
• Remove from the pan and dust with caster sugar while still warm. Some people leave out the sultanas, split them when cool and sandwich them together with jam.

WELSH CAKES

Steps:

• Sift flour, baking powder and salt into bowl. Put in butter and lard and mix until resembles fine breadcrumbs. Stir in sugar and currants or raisins. Beat the eggs lightly and add to flour mixture with just enough milk to make a firm dough similar to shortcrust pastry.
• Chill dough 1 to 2 hours.
• Roll the dough to 1/4 inch on floured surface and cut with 3 inch rounds. Bake the cakes on a greased griddle or frying pan (I use my electric skillet with just a little non-stick spray) over low heat until golden brown. Cool and sprinkle with sugar. These also freeze well.